Tuesday, August 20, 2013

Blueberry Lime Cream Cheese Pound Cake

Well, I'm at it again...busting out the bread pan! Although this time it is technically a cake, I still feel like I am on a bread kick lately! I have been loving all of our produce we've been stocking up on, and blueberries are one that has taken our freezer over. This is a yummy way to use up some of those berries. This is a refreshing summertime dessert that everyone will love.

Blueberry Lime Cream Cheese Pound CakeYield: 1 Loaf Cake1 1/4 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 stick (1/2 cup) unsalted butter, room temperature4 oz PHILADELPHIA cream cheese, room temperature2/3 cup granulated sugar2 large eggs1 tablespoon vanilla extract2 tablespoons lime zest1 cup fresh blueberriesCream cheese frosting:4 oz cream cheese, room temperature4 tablespoons unsalted butter, room temperature1 1/2 cups powdered sugar1 teaspoon vanilla extract(you can also add some extra lime zest to this if you prefer ;)Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.In a medium bowl, whisk together flour, baking powder and salt. Set aside.In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.Recipe Source: the Novice Chef

Me

I'm not going to pretend to be a chef....I'm not. I don't come up with any recipes on my own, I may get inspired to switch an ingredient or two every now and then, but that's it! I do love to find new recipes that other people have come up with that are delicious. I started cooking a lot more when I went from being a full-time working woman to a mom and wife of a poor dental student and couldn't afford takeout like I had in the past. Instead of eating boxed meals, I took the initiative and started cooking! This is my place to store the recipes I try, in an organized fashion rather than having recipe cards scattered all over the kitchen. It is also an easy way to share my recipes with those that ask "Can I get that recipe?!" Some are family favorites, others are recipes that caught my eye. My simple family recipe project has turned into a fun little hobby that keeps going and going. In any case, enjoy :)

About Me

Nate and I have been married since December 2005. We have two sweet little boys named Tucker and Grayson and they are a joy! We currently live in Eastern Washington state where we are attempting life in the country. As a family we love to go on walks, do outdoor activities, see new places, attend sporting events, and enjoy all the good things in life!